4 boneless pork chops
1/4 c. light brown sugar
1 tbsp. dijon mustard

Preheat broiler on high with rack in middle of oven. Salt and pepper chops. Mix brown sugar and Dijon mustard together in small bowl. Place pork chops on broiler pan and broil for a few minutes (time depends on how hot your broiler is and how thick the chops are; there is no need turn turn the chops over unless they are huge). Spread glaze on the chops and continue to broil until glaze is bubbling and browning, about 10 more minutes.

Serves 4

Mock Hollandaise Sauce with Baked Potatoes and Steamed Broccoli

1/4 cup raw, unsalted cashews
1 1/8 cups water
2-4 tablespoons lemon juice
1 teaspoon nutritional yeast (I use Redstar brand)
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon kosher salt
Pinch cayenne pepper
Pinch turmeric
2 tablespoons cornstarch

Place cashews and part of the water in the blender! And blend until smooth. Add remaining ingredients to blender and blend until well combined. Heat sauce in small saucepan over burner until thickened. Add more lemon juice, salt and or cayenne to taste.

This sauce is delicious over baked potatoes filled with steamed broccoli. Nap broccoli with sauce, garnish with toasted sliced almonds and sprinkle Tabasco-style sauce.

Portabella Mushroom Pizzas

6 large portobello mushrooms
4 tablespoons olive oil
1 tablespoon balsamic wine vinegar
1 teaspoon minced fresh thyme
2 large cloves garlic minced
1 chopped small red bell pepper
1 minced jalapeño pepper (optional)
1 cup Panko bread crumbs
3 tablespoons minced green onion
2 tablespoons minced parsley
1 cup grated monterey pepper jack cheese (4 oz.)
1/2 cup halved baby tomatoes
minced fresh basil for garnish

Prepare a medium hot charcoal fire, preheat gas grill, or preheat oven to 400°, and put mushroom caps gill side up on foiled lined baking sheet.

Discard mushroom stems and wipe caps clean with a damp paper towel.

In a bowl whisk together 3 tablespoons olive oil, wine vinegar and half of both thyme and garlic. Season with salt and pepper then spoon mixture evenly over mushroom caps.

In a small skillet heat remaining 1 tablespoon olive oil over moderately low heat. Add bell and jalapeño peppers and sauté 3 minutes to soften. Add remaining garlic and sauté 1 minute to release its fragrance. Add bread crumbs and blend well. Remove from heat and stir in green onions, tomatoes, parsley and remaining thyme. Set aside to cool for about 10 minutes.

When cool stir in cheese and season with salt and pepper. Divide the stuffing evenly among the caps and press it into place covering the gills. Cook mushrooms over indirect heat with grill covered and vents open, or in oven on middle shelf.
Cook until mushrooms are tender and stuffing is crisp about 10-15 minutes on grill or 20 minutes in oven. Garnish with fresh basil just before serving.

Serves 3 as a main course